Recipe courtesy of Helen Ostrosky

Lenten Pirogi and Bobalki

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 1 hr 30 min
  • Cook: 45 min
  • Yield: : 2 dozen small pirogi
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Ingredients

2 pounds potatoes, cooked and drained (save water from cooked potatoes)

2 onions chopped

1 stick margarine

Salt and pepper

2 cups flour, sifted

1/2 teaspoon salt

1/4 cup vegetable water

Directions

  1. Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper.
  2. For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
  3. For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
  4. When all are cooked, drain and serve with the remaining Sauteed onions on top.
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